Moules et Frites (mussels steamed a la mariniere, usually served with “French” fried potatoes) may be a national favorite in both France and Belgium, but mussels adapt well to a wide variety of incarnations. Here are two great recipes that could be served as a small plate or starter, but are suggested here as appetizers for an elegant party.
Steaming the mussels a day before the party simplifies last minute assembly.
Presentation of Mussels Dish
Mussels don't like to sit upright and so can be a little tricky to serve as appetizers, Try either of these tricks:
- Use a deviled egg tray. The hollows are a perfect size to hold mussels on the half shell upright.
- Serve them the way restaurants often present oysters on the half shell: on a bed of rock salt.
In either case, parsley and a few lemon wedges or slices can add color to the serving tray if needed.
Dijon Mango Chutney-Topped Mussels on the Half Shell
This is an Indo-French appetizer one might find in Pondichéry, India, the one-time capital of French East India. Go here for more on Indo-French cuisine from Pondichéry.
Yield: about 30 appetizers
You will need: a food processor
Ingredients:
- 32 fresh mussels, cleaned and debearded*
- 1 cup each: dry white wine and water
- 3 Tbsp fresh lemon juice
- 1 Tbsp each: Dijon mustard and red wine vinegar
- ¾ cup mango chutney (Major Grey or other)
- Pinch of tarragon
- 2/3 cup olive oil
- 1 heaping Tbsp each: finely diced red and green sweet peppers, red onion
Method:
- Place mussels in a saucepan just big enough to hold all the mussels. Add the wine, water and lemon juice. Bring to a boil, covered, and cook until the mussels open, 5-7 minutes. Remove from heat and let them cool. Discard any mussels that did not open. (Steaming the mussels can be done up to a full day ahead.)
- Drain the mussels, reserving the cooking liquid. Pull the top shell off the mussels, leaving the mussel body in the bottom shell. Arrange the mussels on a serving tray.
- Prepare the topping: In the bowl of a food processor, combine mustard, vinegar, chutney, tarragon. Process until well combined. With the processor running, add the oil in a thin stream until it is well incorporated.
- Transfer the mixture to a mixing bowl. Fold in the diced peppers and onion. Spoon a teaspoon of dressing over each mussel.
Mussels with Anchovy Mayonnaise
Yield: about 30 appetizers
Ingredients:
- 2 quarts fresh mussels, cleaned and debearded*
- ½ cup dry white wine
- 3 sprigs fresh parsley
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 cup mayonnaise
- 1 Tbsp finely chopped shallots
- 1 Tbsp chopped anchovy fillets
Method:
- In a large soup pot, add mussels, wine, parsley, bay leaf and thyme. Bring to a boil, covered, and cook until the mussels open, 5-7 minutes. Remove from heat and let them cool. Discard any mussels that did not open. (Steaming the mussels can be done up to a full day ahead.)
- Drain the mussels, reserving the cooking liquid. Pull the top shell off the mussels, leaving the mussel body in the bottom shell. Arrange the mussels on a serving tray.
- Combine the mayonnaise with shallots, anchovy and 2 tsp of the mussel cooking liquid. Spoon over each mussel.
*Go here for the steps to Buy, Clean & De-Beard Mussels
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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